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The Appetizer Atlas: A World of Small Bites
The ultimate single-source cookbook for a world of appetizers
Whether in the form of a passed hors d'oeuvre, canap?, or a dish of small bites placed at a table setting, appetizers are the perfect showcase of a cook's creativity and skill. The Appetizer Atlas brings together an enticing range of starters from around the world that will help lead off any dining experience in style. This unique, encyclopedic cookbook offers 400 authentic, savory recipes for appetizers from twenty-eight distinctive regional cuisines-from Mexico to Maghreb, from China to the Caribbean, along with France, India, Italy, Japan, Thailand, and many more. All recipes are kitchen tested, perfect for home cooking, professional catering, and entertaining. With photographs of finished dishes, plus background material on specialty ingredients and regional cooking methods, this comprehensive resource is the only appetizer book a cook will ever need.
Arthur L. Meyer (Austin, TX) is a professional chef, pastry chef, and consultant for commercial bakeries.
Jon M. Vann is an award-winning chef, restaurant consultant, and a food writer for the Austin Chronicle.
Whether in the form of a passed hors d'oeuvre, canap?, or a dish of small bites placed at a table setting, appetizers are the perfect showcase of a cook's creativity and skill. The Appetizer Atlas brings together an enticing range of starters from around the world that will help lead off any dining experience in style. This unique, encyclopedic cookbook offers 400 authentic, savory recipes for appetizers from twenty-eight distinctive regional cuisines-from Mexico to Maghreb, from China to the Caribbean, along with France, India, Italy, Japan, Thailand, and many more. All recipes are kitchen tested, perfect for home cooking, professional catering, and entertaining. With photographs of finished dishes, plus background material on specialty ingredients and regional cooking methods, this comprehensive resource is the only appetizer book a cook will ever need.
Arthur L. Meyer (Austin, TX) is a professional chef, pastry chef, and consultant for commercial bakeries.
Jon M. Vann is an award-winning chef, restaurant consultant, and a food writer for the Austin Chronicle.
640 pages, Hardcover
First published March 10, 2003
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Displaying 1 - 2 of 2 reviews
June 8, 2020
Recipes are organized by the countries of origin. Pictures are in two sections rather than the specific recipes. Directions tell the cook what can be prepped ahead & what needs to be made the day-of.
The authors announce in the introduction that the book was geared towards professional chefs & caterers, or the advanced home chef. It certainly provides a good variety to keep a menu fresh. Some of the dishes are rather large “small bites”: lamb-stuffed fennel bulbs? And many of the dishes can really only be served in restaurants as the require last minute preparation and immediate service.
The authors announce in the introduction that the book was geared towards professional chefs & caterers, or the advanced home chef. It certainly provides a good variety to keep a menu fresh. Some of the dishes are rather large “small bites”: lamb-stuffed fennel bulbs? And many of the dishes can really only be served in restaurants as the require last minute preparation and immediate service.
August 9, 2011
This is an impressive book. The appetizers are very traditional and often quite involved. The format is by geographical region and there are enough recipes from each region to make a buffet or meal. The foods are not exactly what we think of as appetizers, but more like main dishes or traditional party or holiday foods. For example the Picadillo stuffed chiles from Mexico is a usual main dish at independence day parties.
Displaying 1 - 2 of 2 reviews